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Grilled Chicken Breast with Sun-Dried Tomato and Roasted Red Pepper Sauce
6 boneless skinless chicken breasts
Salt and freshly ground black pepper
1 16-ounce jar Chef's Harvest Roasted Red Peppers, drained and rinsed
8 sun-dried tomato halves, soaked in hot water 5 minutes and drained well
1 garlic clove, finely minced
1 to 2 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley, chopped
4 ounces cream cheese, cut into small pieces and softened
2/3-cup sour cream
Salt and freshly ground black pepper
Combine first five ingredients in food processor or blender and process until smooth. Add remaining ingredients and process just until all ingredients are incorporated.
Serve over grilled chicken breasts.
Yielding 2 ¼ cups sauce for 6 servings
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